Mediterranean Bean Salad
Ingredients
For the Salad:
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, finely chopped
½ cup Kalamata olives, sliced
½ cup feta cheese, crumbled (optional)
¼ cup fresh parsley, chopped
For the Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and pepper to taste
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, finely chopped
½ cup Kalamata olives, sliced
½ cup feta cheese, crumbled (optional)
¼ cup fresh parsley, chopped
For the Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and pepper to taste
Cooking Instructions
Prepare the Salad:
In a large bowl, combine chickpeas, cannellini beans, cherry tomatoes, cucumber, red onion, olives, and parsley.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper until emulsified.
Combine:
Pour the dressing over the salad ingredients and toss gently to combine. Adjust seasoning if needed.
Chill and Serve:
Let the salad sit for at least 15 minutes in the refrigerator to allow the flavors to meld. Serve chilled or at room temperature.
In a large bowl, combine chickpeas, cannellini beans, cherry tomatoes, cucumber, red onion, olives, and parsley.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper until emulsified.
Combine:
Pour the dressing over the salad ingredients and toss gently to combine. Adjust seasoning if needed.
Chill and Serve:
Let the salad sit for at least 15 minutes in the refrigerator to allow the flavors to meld. Serve chilled or at room temperature.
Mediterranean Bean Salad
Prep Time: 10 Minutes
Cook Time: 0 Minutes
Total Time: 10 Minutes
Servings: 4
Calories: 250 Per Serving
Meal Type
Nutrition Facts
Nutritional Information (Approximate)
Per Serving:
Protein: 12g
Fat: 15g
Carbohydrates: 30g
Fiber: 10g
Sugar: 5g (natural sugars from veggies)
Sodium: 400mg
Per Serving:
Protein: 12g
Fat: 15g
Carbohydrates: 30g
Fiber: 10g
Sugar: 5g (natural sugars from veggies)
Sodium: 400mg
Applied Diet Types
- Clean Eating
- Dairy Free
- Gluten Free
- Pescatarian
- Vegan
Ingredients
For the Salad:
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, finely chopped
½ cup Kalamata olives, sliced
½ cup feta cheese, crumbled (optional)
¼ cup fresh parsley, chopped
For the Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and pepper to taste
1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, finely chopped
½ cup Kalamata olives, sliced
½ cup feta cheese, crumbled (optional)
¼ cup fresh parsley, chopped
For the Dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and pepper to taste
Cooking Instructions
Prepare the Salad:
In a large bowl, combine chickpeas, cannellini beans, cherry tomatoes, cucumber, red onion, olives, and parsley.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper until emulsified.
Combine:
Pour the dressing over the salad ingredients and toss gently to combine. Adjust seasoning if needed.
Chill and Serve:
Let the salad sit for at least 15 minutes in the refrigerator to allow the flavors to meld. Serve chilled or at room temperature.
In a large bowl, combine chickpeas, cannellini beans, cherry tomatoes, cucumber, red onion, olives, and parsley.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper until emulsified.
Combine:
Pour the dressing over the salad ingredients and toss gently to combine. Adjust seasoning if needed.
Chill and Serve:
Let the salad sit for at least 15 minutes in the refrigerator to allow the flavors to meld. Serve chilled or at room temperature.